By Douglas V. Gibbs
All of my friends and family have left town to watch the Big Game, and my wife is working, so I am preparing for my day with the biggest football game of the year by preparing, and munching, on a Super Bowl of Salsa. . . and chips - alone.
As a Raiders fan, I am supposed to despise the Patriots, and, I do. But that is not the only reason I am going to root for the Seattle Seahawks, another team I have no love for. Russell Wilson is a class act, and a tremendous young quarterback. His faith and talent has caught my attention, and even though conventional wisdom proclaims this will be Tom Terrific's game, I beg to differ.
With JASmius up in Washington bleeding Seahawk blue and green, it was a hard choice to make. I almost felt obligated, since he is one of my co-hosts on Constitution Radio with Douglas V. Gibbs on KCAA 1050AM, to root for the Patriots. I wanted to oppose him. I wanted to create a rivalry where we could hammer each other on the radio program about the game. But, the Seahawks are just too good, Marshawn Lynch is too dangerous, the Seahawk defense is too vicious, and Russell Wilson is too talented. And, like with most gritty champions, with the Seahawks, even the names of players you may never have heard of find a way to step up and be influential.
But, the Seahawks can't do what they did against the Packers, and only play the final three minutes of the game. If they fall behind early, and do so by more than two scores, there may be no turning back, and New England in such a scenario, would emerge victorious.
So, enjoy the game, and enjoy a Super Bowl of Salsa. . . (recipe below)
Doug's Salsa Recipe
Ingredients:
1 can of RO-TEL ORIGINAL Diced Tomatoes and Green Chiles
2-3 Medium Tomatoes (DO NOT REFRIGERATE TOMATOES - refrigeration causes tomatoes to lose their taste a little)
1 large lime
1 Clove of Garlic
3-6 Green Onions
Cilantro (recommended)
1/2 of a Carrot (optional)
jalepeno pepper (optional)
Salt
Double the ingredients for a larger batch.
Pour can of diced tomatoes and green chiles into bowl.
Cut fresh tomatoes by hand into small pieces, the smaller the better. Do not use food processor or similar device because it makes the salsa taste watered down. I often use Roma Tomatoes - if you do, add one more tomato because they are smaller.
Add Tomatoes to bowl.
Cut lime in half and squeeze juice into bowl. I often have another lime or two available in case I get a lime that does not produce much juice. If it has seeds, hold the cut side up when you squeeze so that seeds don't fall into mixture. Some folks like less lime and only use a half a lime for this size of a batch.
Cut clove of garlic into small pieces and then crush with a fork until it is like a paste. Then add garlic paste that you made into mixture.
Cut up onions into small pieces. Once again, like the tomatoes, it is better to cut by hand with a knife. Appliances tend to tear onions rather than cut them and some of the onion flavor becomes lost. I put 3-6 for number of onions to use because it is a matter of taste. I use 6 onions, my dad uses 3.
Add onions to mixture.
Chop cilantro in similar fashion. Cilantro gives the salsa that true Mexican taste, and I like cilantro a lot. I tend to only cut up and use the leaves because the stems tend to give the salsa a bitter flavor. Remember, cilantro can be strong, so use discretion. I use about four stems worth (remember, use only the leaves for best results).
If you decide to add the carrot, chop pieces as small as you can get them. Amount varies based on your taste.
Jalepeno can overtake the flavor if not used sparingly, but if you want a little more heat in your salsa, feel free to use the pepper. Note, keep seeds for more heat, eliminate them for less. If I use jalepeno I tend to use a quarter chile per can of ROTEL. I don't use them often, however, because the flavor of the salsa is so good without them.
Salt to taste.
Added notes: pick your ingredients carefully. The quality of the tomatoes play a large part in the flavor of the salsa. And once again, do not refrigerate the tomatoes. They lose flavor when refrigerated.
Okay, now stir it, let it sit twenty minutes, stirring every 5 minutes - then enjoy!
In my opinion, tortilla chips made from white corn are better, but once again, that is up to your discretion.
-- Political Pistachio Conservative News and Commentary
Ingredients:
1 can of RO-TEL ORIGINAL Diced Tomatoes and Green Chiles
2-3 Medium Tomatoes (DO NOT REFRIGERATE TOMATOES - refrigeration causes tomatoes to lose their taste a little)
1 large lime
1 Clove of Garlic
3-6 Green Onions
Cilantro (recommended)
1/2 of a Carrot (optional)
jalepeno pepper (optional)
Salt
Double the ingredients for a larger batch.
Pour can of diced tomatoes and green chiles into bowl.
Cut fresh tomatoes by hand into small pieces, the smaller the better. Do not use food processor or similar device because it makes the salsa taste watered down. I often use Roma Tomatoes - if you do, add one more tomato because they are smaller.
Add Tomatoes to bowl.
Cut lime in half and squeeze juice into bowl. I often have another lime or two available in case I get a lime that does not produce much juice. If it has seeds, hold the cut side up when you squeeze so that seeds don't fall into mixture. Some folks like less lime and only use a half a lime for this size of a batch.
Cut clove of garlic into small pieces and then crush with a fork until it is like a paste. Then add garlic paste that you made into mixture.
Cut up onions into small pieces. Once again, like the tomatoes, it is better to cut by hand with a knife. Appliances tend to tear onions rather than cut them and some of the onion flavor becomes lost. I put 3-6 for number of onions to use because it is a matter of taste. I use 6 onions, my dad uses 3.
Add onions to mixture.
Chop cilantro in similar fashion. Cilantro gives the salsa that true Mexican taste, and I like cilantro a lot. I tend to only cut up and use the leaves because the stems tend to give the salsa a bitter flavor. Remember, cilantro can be strong, so use discretion. I use about four stems worth (remember, use only the leaves for best results).
If you decide to add the carrot, chop pieces as small as you can get them. Amount varies based on your taste.
Jalepeno can overtake the flavor if not used sparingly, but if you want a little more heat in your salsa, feel free to use the pepper. Note, keep seeds for more heat, eliminate them for less. If I use jalepeno I tend to use a quarter chile per can of ROTEL. I don't use them often, however, because the flavor of the salsa is so good without them.
Salt to taste.
Added notes: pick your ingredients carefully. The quality of the tomatoes play a large part in the flavor of the salsa. And once again, do not refrigerate the tomatoes. They lose flavor when refrigerated.
Okay, now stir it, let it sit twenty minutes, stirring every 5 minutes - then enjoy!
In my opinion, tortilla chips made from white corn are better, but once again, that is up to your discretion.
-- Political Pistachio Conservative News and Commentary
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